I have to start off by saying I actually made the red beet buns from two challenges ago. I had this sad beet in my fridge just begging me to do something with it. So after taking the advice of other bakers, I used the food processor to shred the beet and that really kept the mess to a minimum. The dough was a cute pink color and I was really surprised after I baked them that the red color dissipated so much. They were really yummy and even my kids ate them. I didn't tell them the "secret" ingredient until after they had eaten them. So thanks for everyone's encouragement to try these buns.
On to the next HBin5 Challenge, Avocado-Guacamole Bread and Pesto-Pine Nut Bread. Living in the southwest, we love avocados and guacamole so I was anxious to try this bread. I wanted to cut the recipe in half but then I put the entire amount of water in by mistake. I knew something was wrong right away when I had a soupy mess. Well, I threw in the other half of flour, yeast and vital wheat gluten and kept mixing. I am writing this as the dough is rising on the counter hopeful that it will still work. I love that about this bread - it is really forgiving.
As you can see from the picture above it came out great except there is that one lone tomato in the middle. Very yummy bread. Had it with spaghetti. I think next time I would add even more tomato and avocado.
Now I need to go out and buy some pesto and pine nuts to make the next bread. Will report back when that is done. Unfortunately I don't think I will get it done for this challenge.
Happy Baking and Eating!